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| Main Ingredients | Corn Kernels, Bengal Gram |
| Cuisine | Maharashtrian |
| Course | Main Course Vegetarian |
| Prep Time | 11-15 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 2 cups corn kernels
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon garlic and red chilli chutney
- 1/2 cup Bengal gram (chana dal), soaked
- 1 teaspoon turmeric powder
- Salt to taste
- 2 teaspoons tamarind pulp
- 1 teaspoon grated jaggery (gur)
Method
- Heat oil in a pressure cooker and add cumin seeds, mustard seeds and garlic and let the seeds splutter.
- Add Bengal gram, turmeric powder and corn kernels. Mix well and cook for two minutes.
- Add salt and four cups of water and mix, cover and cook till three whistles are given out.
- Remove the lid when pressure reduces completely, add tamarind pulp and jaggery and mix well.
- Bring it to a boil. Serve hot.
Nutrition Info
| Calories | 1109 |
| Carbohydrates | 147.6 |
| Protein | 37.2 |
| Fat | 41.1 |
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